Chocolate–Caramel Tart

In this tart—served at the Brooklyn, New York, restaurant Marlow & Sons and its sister restaurant, Diner (server Lindsay Debach is pictured)—a layer of chocolate ganache sprinkled with coarse sea salt gives way to a center of gooey caramel. Dutch-process cocoa powder, less bitter than other cocoa powders, is the best choice for the crumbly, cookielike crust.

FOR THE CRUST:

1½ cups flour

¼ cup plus 1 tbsp. Dutchprocess unsweetened cocoa powder

¼ tsp. kosher salt

10 tbsp. unsalted butter, cubed and softened

½ cup plus 2 tbsp. confectioners’ sugar

2 egg yolks, at room temperature

½ tsp. vanilla extract

FOR THE CARAMEL:

1½ cups granulated sugar

3 tbsp. light corn syrup

¼ tsp. kosher salt

6 tbsp. unsalted butter

6 tbsp. heavy cream

1 tbsp. crème fraîche

FOR THE GANACHE:

½ cup heavy cream

4 oz. bittersweet chocolate, finely chopped

Gray sea salt, for garnish

Serves 8–10

1. Make the crust: Heat the oven to 350°F. Combine the flour, cocoa powder, and salt in a medium bowl and set aside. Using a handheld mixer, cream together the butter and confectioners’ sugar in a large bowl until the mixture is pale and fluffy. Mix in the egg yolks and vanilla and then mix in the reserved dry ingredients. Transfer the dough to a 9-inch fluted tart pan with a removable bottom and press the dough evenly into the bottom and up the sides of the pan. Refrigerate for about 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together the granulated sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil over medium-high heat. Cook, without stirring, until caramel smells toasted and takes on a deep amber color (and a candy thermometer inserted into the syrup reads 365°F). Remove the pan from the heat and whisk in the butter, cream, and crème fraîche (the mixture will bubble up) until smooth. Pour the caramel into the cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring the cream to a boil in a 1-qt. saucepan over medium heat. Put the chocolate into a medium heat-proof bowl and pour the hot cream over the chocolate; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.

4. Pour the ganache evenly over the tart and refrigerate until set, 4–5 hours. Sprinkle the tart with the sea salt, slice, and serve chilled.